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Boiled corn on the cob with butter
Side Dish

Boiled corn on the cob with butter

Fresh ears of corn boiled in water until the kernels are tender and juicy. Butter and salt while they are still hot. A calm summer side that tastes of corn itself.

TraditionalSummerEverydayWeekendOutdoorSide Dish
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Rate:
18 min total
4 servings
Very Easy

Ingredients

servings
Units
  • 4 stk fresh corn on the cob
  • 12⅔ cup water
  • 1 tbsp salt
  • 1.8 oz salted butter
  • ½ tsp flaky salt

Instructions

  1. 1

    Prep the corn

    1. Remove the husks and silk from the ears.
    2. Trim the stalk so the ears sit steadily in the pot.
    5 min
    KnifeCutting Board
  2. 2

    Boil the corn

    1. Bring the water to a boil in a large pot.
    2. Stir in salt if you like. It is optional.
    3. Add the ears so they are covered with water.
    4. Boil for 5–8 minutes, until the kernels are tender when pierced with a knife tip.
    8 min
    PotTongs
  3. 3

    Butter and serve

    1. Lift out the corn and let the water drain off.
    2. Spread the soft butter on while the ears are still hot.
    3. Scatter a little flaky salt over if you like, and serve right away.
    5 min
    TongsPlate

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Details

Nutrition

Calories

210kcal

Protein

4g

Fat

11g

Carbs

27g

Serving Size

180g

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve hot on a platter so the butter stays soft.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Salad or grilled dishes.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store cooled ears in a closed container in the fridge. Butter only when reheating.

Frozen

  • • Duration: 0 days
  • • Temperature: -18°C
  • • Method: Do not freeze whole boiled ears. The texture turns limp after thawing.

Reheating

  • • Pot: Warm briefly in steaming water until hot. Butter afterwards. (Low heat)

Tips

Preparation

  • • Choose corn with tight husks and moist silk. Those are fresher.

Cooking

  • • Fresh sweet corn is ready when the kernels yield without tasting mealy.

Serving

  • • Butter melts best on hot ears. Do not wait too long.

Variations

Flavor

  • A touch of pepper on top adds mild warmth.
  • Unsalted butter and flaky salt also work if you want to control the salt yourself.

Method

  • Hold the corn under the water with a plate if they float up.
  • Avoid boiling them long past 8 minutes. They turn dry.

Toppings

  • A thin slice of butter in the middle of the ear melts calmly over the kernels.

Author

C

Camilla

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Comments

Author

C

Camilla